Friday, July 15, 2011

Paleo Avocado Rellanos

I'm reposting this recipe.  This has become a family favorite and can easily be quadrupled and made in a baking dish for larger parties.  It is quick, easy, delicious, and always a hit!  I hope you enjoy.

Avocado Rellanos (serves 4 as a meal)


6-8 slices bacon (real, pork bacon), chopped
2 pounds shrimp, peeled, deveined
2 ripe avocados
1 cup Pico de Gallo, quartered
Montreal Steak Seasoning (to taste)
Cilantro (optional)


Pan fry bacon over medium heat until cooked through, but not crispy.  While bacon is cooking, half, seed, and peel avocados.  Place each half into separate serving dish. Once bacon is cooked, drain fat, reduce heat to medium.  Add shrimp and seasoning.  Cook until shrimp are pink and tightly curled, but then remove from heat immediately.  Divide shrimp/bacon mixture into four servings and spoon onto avocado halves. Add pico de gallo to the top, garnish with a sprig of cilantro and serve!

I highly recommend this be served with sombreros and Robb Wolf's NorCal Margarita.

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